Brownies feel like a bake sale staple to me. These are fudgy and chewy, and great to pack in a lunch or take to a picnic at the beach.
- 3 tablespoons plus ½ cup freshly brewed espresso, cooled
- 1 tablespoon ground flaxseed meal
- 1¾ cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon xanthan gum
- ½ cup canola oil
- 1 teaspoon vanilla extract
- ½ cup gluten-, soy-, dairy-, egg-, and nut-free semisweet chocolate chips
Preheat the oven to 350°F and lightly grease a 9-inch round cake pan with canola oil.
In a small bowl, combine 3 tablespoons of the espresso and the flaxseed meal and allow to thicken for 3 to 5 minutes.
In another small bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and xanthan gum. Pour in the canola oil, vanilla, and the remaining ½ cup of espresso. Stir with a wooden spoon until thoroughly combined and smooth. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 40 minutes, or until the brownies are firm and a toothpick inserted in the center comes out clean. Let the brownies cool completely in the pan on a rack before cutting them into triangles.
Store the brownies, tightly wrapped and refrigerated, for up to 5 days.
Serving size is 1 brownie.